Pike-perch with cherry tomatoes and garlic
Pike perch is one of the tastiest fish available in Estonia. One good way to prepare this fish is in the oven, simply seasoned with salt and black pepper and baked with cherry tomatoes and garlic. This dish can be served with baked potatoes.
Preparation time: about 1 hour
Level: Easy
Quantity: For two to four
Ingredients:
One medium pike perch scaled and cleaned
3 full heads of garlic cut in half crosswise
2-4 bunches of cherry tomatoes
Sea salt and black pepper to taste
Fresh dill and parsley to serve
2-3 tablespoons of olive oil
For the baked potatoes, a handful of small potatoes cut in half
To prepare the sauce, 2 tablespoons of olive oil, 50 ml of white wine, 50 ml of whipped cream, 1 tablespoon of flour, and black pepper and sea salt for seasoning
Preparation:
- Clean the fish, remove the scales and guts, wash the fish clean under running water, and place it in the oven pan.
- Season the fish on both sides and inside with sea salt and black pepper.
- Cut the head of garlic in half crosswise and add to the fish, as well as the bunches of cherry tomatoes with stems.
- Season the garlic and tomatoes with black pepper and salt as well and sprinkle everything with olive oil.
- Bake at 250 degrees C for 25-30 minutes until the fish is tender and the cherry tomatoes shrink.
- When the fish is ready, increase the oven temperature to 300 degrees C, cut the potatoes in half, and place in a baking dish, season with sea salt and sprinkle with olive oil and bake the potatoes for about 15 to 20 minutes. After this time, the potatoes start to brown and turn soft and tasty.
- While the potatoes are cooking, prepare the sauce. To do this, heat oil in a thick saucepan, and add wine and whipped cream. Stir so that the whipped cream does not curdle. Add sea salt, black pepper, and flour and mix until the sauce is thick enough.
Ready!!
